Before starting this Slow-cooked Foie Gras recipe, make sure you have organised all the necessary ingredients.Combine the salt, pepper, sugar and spices (nutmeg, Espelette pepper...), if you are using any.Place a sheet of cling film on your kitchen workbench, then place the foie gras on top. Cut the lobe in half and devein it, following Eric Léautey's deveining technique....

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